Raw vegetables are often crunchy and retain most of their vitamins and minerals. Cooked vegetables are softer and may lose some nutrients but are easier to digest and can have enhanced flavors.
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Raw vegetables are often crunchy and retain most of their vitamins and minerals. Cooked vegetables are softer and may lose some nutrients but are easier to digest and can have enhanced flavors.
Raw vegetables are usually crunchy, full of natural flavors, and retain most of their vitamins and minerals. They also provide more fiber, which aids digestion. Cooked vegetables become softer and easier to chew, and cooking can enhance their flavors. However, some nutrients may be lost during cooking, particularly if vegetables are overcooked or boiled. Cooking can also make certain nutrients, like lycopene in tomatoes, more accessible to the body. Both raw and cooked vegetables have their benefits.
For more CBSE Class 6 Science Curiosity Chapter 3 Mindful Eating: A Path to a Healthy Body Extra Questions & Answer:
https://www.tiwariacademy.com/ncert-solutions-class-6-science-curiosity-chapter-3/